• Soak the rice in cold water and set aside while you work on the other steps.
• Prepare freshly picked grape leaves by washing them first, then plunging them in boiling water until soft and pliable, approximately 30 seconds. Continue until all the leaves are blanched. If using brined grape leaves, rinse well before using.
• Drain the rice and add to a large mixing bowl. Add the chopped dill, mint, onion, scallions, and parsley.
• Toast pine nuts in a pan, if using, stirring frequently to prevent burning. Add the toasted pine nuts to the bowl with the other ingredients.​
• Mix lemon juice and olive oil and whisk in the salt and pepper. Pour half of this mixture over the filling ingredients and mix to combine. ​​
• Place grape leaves bumpy side up, on a plate or cutting board. I like to do five at a time. Next, add approximately 1 tablespoon of the rice mixture to the center of each grape leaf. Fold the sides of the grape leaf to cover the filling, then fold the bottom part over the filling and roll up all the way up as tightly as possible.
• Line the bottom of a 9" x 13” baking dish with the larger grape leaves that are not desirable for cooking. This is done to prevent the dolma from burning or sticking to the bottom of the pan.
• Place rolled Dolmades in tight rows in the prepared baking dish until you fill the entire dish. Sprinkle with dill weed, if using. If you have extra dolma left, add it as a second layer.

Preheat oven to 350 degrees F.

• Mix hot water into the remaining oil and lemon juice. The salt and pepper will have settled to the bottom, so give it a quick stir. Pour this mixture over the Dolmadakes, making sure you distribute the liquid evenly over the entire pan.
• Cover tightly with foil and place in a pre-heated oven. Bake for one hour and thirty minutes or until tender.

Yogurt Sauce

• Meanwhile, mix yogurt, dill, garlic, salt, and citric acid until combined. Serve yogurt as a dipping sauce with the Dolmadakia.